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Preheat the air fryer to 350 degrees Fahrenheit.
Spray pre-made pita chips with cooking spray. Sprinkle the Za’atar on top, coating the chips evenly.
Air fry for 3-4 minutes or until the pita chips are crisp, shaking halfway through.
Preheat the oven to 375 degrees Fahrenheit.
Arrange the tomatoes, walnuts, mint, honey, harissa paste, and shallot in a single layer on a baking sheet.
Slice the head off of the garlic, and add it to the baking sheet.
Drizzle the olive oil and seasonings on top. Toss to combine and coat all of the ingredients.
Bake for 30-35 minutes or until the tomatoes are caramelized and the garlic is fragrant.
Squeeze the garlic cloves into a blender, and add the remaining ingredients.
Blend until smooth, adding more coconut milk until the desired consistency is reached.
Transfer the soup to bowls, garnish with feta cheese, chickpeas, crushed red pepper, and parsley, and serve warm.
Store in the fridge for up to 5 days or in the freezer for up to 6 months.